Baked Ricotta Chicken

with herbed marinara

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk

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A note about serious food allergies

In Your Box (serves 2)

  • ¼ oz. Parsley
  • 2 Zucchini
  • 2 Garlic Cloves
  • Info
    ¼ cup Ricotta Cheese
  • Info
    1 oz. Grated Parmesan Cheese
  • 2 Boneless Skinless Chicken Breasts
  • 8 fl. oz. Marinara Sauce
  • 0.17 fl. oz. Truffle Oil
  • ¼ tsp. Red Pepper Flakes
  • Nutrition (per serving)

  • Calories
    499
  • Carbohydrates
    18g
  • Fat
    22g
  • Protein
    55g
  • Sodium
    1541mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Mixing Bowl
  • 1 Medium Oven-Safe Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Trim zucchini ends, halve lengthwise, and cut into ¼" slices. Mince garlic. Stem and mince parsley. Pat chicken breasts dry, and season both sides with ¼ tsp. salt and a pinch of pepper.

  • Step 2 - Roast the Vegetables
    2

    Roast the Vegetables

    In a mixing bowl, combine ricotta, half the Parmesan (reserve remaining for vegetables), half the parsley (reserve remaining for garnish), truffle oil, 1 tsp. olive oil, and a pinch of salt and pepper.

  • Step 3 - Sear the Chicken
    3

    Sear the Chicken

    Place a medium oven-safe pan over medium-high heat and add 1 tsp. olive oil. Add chicken to hot pan and Sear until well-browned on both sides, 3-5 minutes per side. Transfer chicken to a plate. Reserve pan; no need to wipe clean.

  • Step 4 - Make the Sauce
    4

    Make the Sauce

    Return pan used to sear chicken to medium heat. Add remaining garlic and cook until aromatic, 30-60 seconds. Stir in marinara, 2 Tbsp. water, and red pepper flakes (to taste). Bring to a simmer and remove from burner.

  • Step 5 - Finish the Chicken
    5

    Finish the Chicken

    Place zucchini on prepared baking sheet and toss with half the garlic (reserve remaining for sauce), 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Spread into a single layer and top with remaining Parmesan. Roast until tender, 16-18 minutes. Return chicken and any accumulated juices to pan with sauce and flip to cover chicken. Top chicken with ricotta mixture. Place pan in oven and cook until chicken reaches a minimum internal temperature of 165 degrees, 12-15 minutes.

  • Step 6 - Finish the Dish
    6

    Finish the Dish

    Spoon sauce on a plate. Serve chicken on sauce and vegetables alongside. Garnish with remaining parsley.